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Coconut Beef biriyani

A fragrant, creamy, and delicious dish that combines tender beef with coconut-infused spices for the perfect comfort meal.
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Prep Time 30 minutes
Cook Time 2 hours
Servings: 6 servings
Course: dinner, lunch, Main Course, main dish
Cuisine: bangladeshi, Indian, srilankan
Ingredients Equipment Method Notes

Ingredients
  

For coconut beef gravy
  • 1 kg beef curry cuts/shoulder cut mutton/goat works just fine
  • 1 cup sliced onion
  • 2 potatoes cut in half you can either cook it in the beef curry or pulao.
  • 2 tsp ginger garlic paste
  • 1 cup mustard oil
  • 2 cups coconut milk
  • 1 tsp gorom moshla
  • 1 tbsp biriyani moshla powder
  • 4-5 green chiles
  • 2 tsp milk powder
  • 1/3 tsp coarse black pepper
  • 3 bayleaves
  • 6-7 cardamom
  • 1/2 tsp shahi jeera
  • 3 Cinnamon
  • 1 black cardamom
  • 1 tbsp salt or to taste
  • 1 tsp sugar
To make a nut and chilli paste
  • 5-6 soaked almonds
  • 5-6 soaked pistachos
  • 1 cup fried onion
  • 1/2 tsp poppy seed
  • 5-6 green chili
  • 2 tbsp raisins
To make the coconut pulao
  • 4 cups kalijeera/chinigura rice any aromatic small-grain rice. Basmati works too.
  • 2 cups coconut milk
  • 1 tbsp ginger
  • 1/2 cup sliced onion
  • 2-3 kaffir lime leaves highly recommended.
  • 1 tbsp powdered milk
  • 1 tsp raisins
  • 3-4 green chillies
  • 2 tbsp raisins
  • 1 tbsp fried onion
  • 1 tomato cut in 4 optional
  • 1 tbsp salt or according to your taste.

Equipment

  • 1 pot to cook beef
  • 1 pan for coconut beef biriyani

Method
 

Beef coconut gravy
  1. In a pot add mustard oil and temper the whole spices listed above.
  2. add in your sliced onion and cook until golden brown.
  3. add in your diced beef, ginger garlic paste, salt and mix well
  4. once the beef starts to get some color, add gorom moshla, biriyani moshla, chillies, powdered milk and give it a good mix.
  5. cook for 5-10 minutes in high heat while stirring often.
  6. Add in the coconut milk and some water and let it cook in medium heat for 30 minutes covering with a lid.
  7. then cook again for an hour on low heat.
  8. once the beef is almost tender, add the nut and chili paste.
    You can also add potatoes here at this point.
  9. now cook for another 10-15 minutes in medium high flame. Then simmer until gravy thickens and oil separates.
  10. Check salt and sugar and adjust accordingly .
For coconut pulao
  1. Add the extra beef oil to the pan, add the sliced onion, and fry until brown. Add the ginger paste.
  2. Cook for a few minutes then add washed rice.
  3. Fry the rice for a good 5 minutes for and then add 2 cups coconut milk, 3 cups hot water.
  4. mix well, cover and cook until water evaporates.
  5. Add lime leaves, chili, raisins and put it on dum.
  6. Once rice is 95% done it's time to assemble.
Assembling the coconut beef biriyani
  1. In the pulao add coconut beef and it's creamy thick gravy.
  2. Add fried onion and chillies and mix
  3. put it on a final dum to let all the flavours come together.
  4. Lastly plate it up, enjoy with some coconut raita or salad.

Notes

Tips:
  1. Add extra water to the pulao later if needed.
  2. Use a tawa to dum cook the biriyani.
  3. Cook the beef in low heat at the end so it doesn’t burn the gravy.
  4. You can add chili according to your spice tolerances 
  5. Use good quality coconut milk. Even better if it's fresh.